AIR FRYER ROASTED POTATOES WITH CHIMICHURRI

 

Ingredients

• 1 pound potatoes, yellow or Yukon Gold work well
• 1 ½ tablespoons olive oil, extra virgin
• sea salt and pepper
• ½ cup Chimichurri sauce

Instructions

• Wash and dry potatoes and cut into uniform sized pieces so they cook at the same rate.
• Pat the cut sides dry to ensure crispy edges.
• In a medium bowl, toss with olive oil until well-coated and sprinkle with salt and pepper.
• Preheat the air fryer to 400°F. for 3 minutes.
• Use an oil mister to spray the inside of your air fryer basket with oil, then arrange the potatoes in a single layer. Depending on the size of your air fryer, you may have to cook in batches.
• Cook for 7 - 8 minutes, then remove the basket and either shake or use tongs to flip the potatoes over.
• Continue cooking for another 4 - 5 minutes or until potatoes are crisp, browned and fork-tender.
• Transfer to a serving bowl (keep warm if you are cooking a second batch) then drizzle with chimichurri sauce. Serve hot.

Notes

Tips: 

Cut the potatoes into uniform sizes. In this way, you'll avoid having some overcooked and some undercooked.

Dry your potatoes first. After washing, drying and slicing the potatoes, pat them dry with a clean towel or a paper towel. You'll get the best crispy results with dry potatoes. Excess water leads to soggy spuds!

There's no need to peel the potatoes if you're using those with thin skins, like Yukon Gold. You may want to peel older Russet potatoes.